Instructions: Cut top quarter off each tomato; scoop out pulp. Let drain, cut side down, on paper towel-lined plate.

Combine crumbs, fontina, half the Parmesan, the parsley, onions, garlic, butter and basil.

Stuff tomatoes; place on baking sheet. Sprinkle with remaining Parmesan. (Can be made to this point, covered and refrigerated for up to 24 hours).

Bake in 400F 200C oven for 5 minutes or until warm. Broil for 1 minute or until tops are golden.

Lettuce Tossed Salad Cornish Hens [MM recipe 12 Feb] Marble Cheesecake Coffee or/and Tea

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